Zabaglione semifreddo with strawberries and oranges
These days zabaglione is flavoured with many different wines and spirits. For a very light, frothy version that's excellent as an accompaniment to poached or fresh fruit, try adding bubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richer result, as will adding a small quantity of your favourite liqueur.
Photo: Natalie Boog
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- 8 egg yolks
- 230g of caster sugar
- 1 nip of orange liqueur
- 150ml of Sweet white wine (late-picked riesling or semillion)
- 1 vanilla bean in half
- 300g of mascarpone
- 4-5 oranges
- 1 punnet of strawberries.
- 1 tsp of orange blossom water
In a large bowl, whisk 8 egg yolks with 150g of caster sugar until the mixture is pale and thick. Add a nip of orange liqueur and 150ml of Sweet white wine (late-picked riesling or semillion) and mix well. Split a vanilla bean in half, scrape out the seeds and add to the mixture. Place the bowl over a pot filled to a third with simmering water and on a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione until it thickens and doubles in volume.
Cool the zabaglione and then mix in 300g of mascarpone. Spoon into individual moulds (or one large mould) and place in the freezer to set overnight.
Cut the skin from 2-3 oranges all the way to the flesh. Slice each orange into 4-5 discs. Place in a bowl with a punnet of strawberries (topped and quartered). Mix 80g of caster sugar and 1 tsp of orange blossom water with the juice of 2 oranges until the sugar has dissolved. Add it to the orange discs and strawberries.
Serve a slice of the frozen zabaglione with a couple of spoons of the oranges and strawberries.